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Small-Batch Pumpkin Banana Muffins – Easy Moist Recipe

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These small-batch pumpkin banana muffins are tender, perfectly spiced, and just sweet enough without being heavy. Made with simple ingredients, they come together in under 30 minutes and make exactly 6 muffins—perfect for cozy breakfasts or afternoon snacks.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) light brown sugar, packed
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 medium ripe banana, mashed (about ½ cup or 120g)
  • 1 large egg, room temperature
  • 3 tablespoons (45ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) milk (any kind)
  • ¼ cup chocolate chips, chopped walnuts, or dried cranberries (optional mix-ins)

Instructions

  1. Preheat your oven to 350°F (175°C). Line 6 cups of a muffin tin with paper liners or grease them well.
  2. In a large bowl, mash the ripe banana with a fork until mostly smooth with a few small lumps (about ½ cup).
  3. Add the pumpkin puree, egg, vegetable oil, vanilla extract, and milk to the mashed banana. Whisk until smooth and well combined, about 30 seconds.
  4. In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice for about 20 seconds.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently just until no dry flour remains—about 10 to 12 strokes. Do not overmix; a few lumps are fine.
  6. If using mix-ins (chocolate chips, walnuts, or dried cranberries), fold them in with 3 to 4 gentle strokes. Reserve a few to press on top of each muffin before baking.
  7. Divide the batter evenly among the 6 prepared muffin cups, filling each about ¾ full.
  8. Bake at 350°F (175°C) for 16 to 19 minutes. Start checking at 16 minutes by inserting a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re done.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack. Do not leave in the tin longer than 10 minutes to prevent soggy bottoms.
  10. Serve warm or at room temperature. For best flavor, enjoy with a pat of butter or cream cheese.

Notes

Don’t overmix the batter—mix just until flour disappears. Use a very ripe banana (spotted brown) for best sweetness and moisture. Spoon and level flour for accurate measurement. Rotate the pan halfway through baking for even browning. Muffins taste even better on day two as flavors meld. Store in an airtight container at room temperature for up to 3 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin banana muffins, small batch muffins, easy muffin recipe, moist pumpkin muffins, fall baking, 6 muffins, pumpkin banana bread muffins

Find it online: https://prismtaste.com/small-batch-pumpkin-banana-muffins-easy-moist-recipe/